Filet of Beef Tenderloin with Herb Potatoes

September 20, 2015 By

The main course served at the 67th EMMYS Governors Ball, this decadent filet of beef from Executive Chef Joachim Splichal and his culinary team at Patina Restaurant Group is drizzled with a red wine sauce and served with a “whipped” bernaise sauce, yucca “planks”, a medley of cherry tomatoes, trumpet mushrooms, romanesco cauliflower, and cippolini onions and garlic rosemary thyme potatoes.

One glance through the recipe instructions and you can see what separates an award-winning celebrity gourmet dining experience from that of some of the best home chefs. To re-create this dish at home could be quite the undertaking. Here are a few tips to simplify your dish and still serve a star-worthy entree:

*First, note that although the filet instructions are listed first, the filet will be cooked last. 🙂
*Substitute making the potato terrine with garlic, rosemary, and thyme mashed potatoes
*Make the red wine sauce as instructed
*Make the bernaise sauce up until transferring to the syphon, unless you have a syphon on hand and have experience using it
*Substitute yucca planks with Terra Chips, baked vegetable crisps available at your supermarket

How do you cook for 4,000 celebrities and guests? Chef Alec Lestr, the EMMY night leading chef, tells how: CHEF ALEC LESTR

Nutrition:
This meal, as written by the Chef, contains about 2,000 calories and is high in fat. Lower both the calorie content and fat by reducing the amount of oil and butter used. I suggest cutting the oil and butter by at least half. Also, cut back on the salt for reduced sodium. In this calorie-slashing collection, The Bikini Chef®Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Filet of Beef Tenderloin with Herb Potatoes

The main course served at the 67th EMMYS Governors Ball, this decadent filet of beef from Executive Chef Joachim Splichal and his culinary team at Patina Restaurant Group is drizzled with a red wine sauce and served with a “whipped” bernaise sauce, yucca “planks”, a medley of cherry tomatoes, trumpet mushrooms, romanesco cauliflower, and cippolini onions and garlic rosemary thyme potatoes.

Ingredients:

1 ½ pounds prime beef tenderloin

5 ounces olive oil

1 whole yucca root

½ cup olive oil

6 garlic cloves, peeled

4 rosemary sprigs, chopped

4 thyme sprigs, chopped

6 large Yukon gold potatoes, peeled

4 tablespoons finely chopped onion

1 garlic cloves, smashed

1 cup red wine

1 teaspoon dijon mustard

3 ounces finely diced shallots

3 ounces white wine vinegar

1/2 ounce fresh tarragon

A few black peppercorns

3 egg yolks

1 whole egg

1 tablespoon bearnaise reduction

1 tablespoon salt

1 pound unsalted butter

4 clusters cherry tomatoes on the vine

2 King Trumpet mushrooms, sliced in half

½ ounce fresh thyme

1 ounce butter

2 heads Romanesco cauliflower, cut into quarters

4 cippollini onions, peeled

Directions:

For the Beef:

Season the beef with salt and pepper, and sear in a pan with 2 ounces of olive oil, until caramelized on all sides.

Place in oven and cook to an internal temperature of 132 degrees Fahrenheit.

Remove from oven and let rest for 5 minutes.

For the yucca chips:

Peel the yucca and slice into 12 strips lengthwise, paper thin.

Deep-fry them in 375 degree Fahrenheit oil for approximately 30 seconds, until light gold and crisp.

For the terrine:

Place ½ cup of olive oil in a blender with peeled garlic, rosemary and thyme.

Blend until smooth and light green in color.

Slice the potatoes 1/8 of an inch thick and season with salt, pepper and the garlic herb oil.

Place in a small mould, cover with foil and bake slowly at 250 degrees Fahrenheit until cooked through.

Remove from oven, and let cool in refrigerator overnight with weight pressing it down.

The next day remove from mould and slice 1 inch thick.

Sauté 4 slices in a sauté pan until golden colored.

For the red wine sauce:

Sauté the 4 tablespoons of finely chopped onions over low heat for 2 minutes, then pour in the red wine.

Add the smashed garlic and 1 branch of thyme, raise the heat, and cook until the wine is reduced by half.

Remove the pan from heat and stir in 7 tablespoons of butter, followed by the mustard.

Season with salt and pepper.

For the bearnaise espuma:

Combine shallots, vinegar, tarragon and peppercorns in a pot and reduce until liquid has evaporated.

Set aside this bearnaise reduction.

Make the beurre monte by placing 2 tablespoons of water in a saucepot over a low flame, and slowly incorporating the butter with a whisk, until all of the butter is incorporated and it is creamy and emulsified. Keep the mixture warm throughout the process.

Place 3 egg yolks in a blender along with 1 whole egg, 1 tablespoon of the bearnaise reduction, 1 tablespoon salt, and blend, slowly incorporating in the beurre monte.

Transfer mix to a whipping syphon to fill it not more than 2/3 of the way full, and charge with one N20 charger.

Shake well.

For the tomatoes, onion, cauliflower and mushrooms:

Drizzle olive oil on the cherry tomatoes, onions and cauliflower.

Season with salt and black pepper.

Roast in the oven at 300 degrees Fahrenheit for about an hour, until tomatoes are blistered and softened, and the onions are cooked along with the cauliflower.

Season the king trumpet mushrooms with salt, pepper and thyme.

Sauté the mushrooms in butter until golden and cooked.

To serve: Slice the filet, and place on the 4 plates along with the potato terrine, cherry tomatoes, cauliflower, onions and trumpet mushrooms.

Drizzle some red wine sauce over the filet, and place a dollop of bearnaise espuma alongside.

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